JP2005253307A - Camu camu juice-containing antioxidant for food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a camu camu (Myrciaria dubia) juice-containing antioxidant for food more excellent in stability, efficiency and convenience than those in a conventional method so as to prevent deterioration in food quality involving its appearance and taste. <P>SOLUTION: The camu camu juice-containing antioxidant for food is obtained by adding camu camu juice to food to prevent deterioration in food quality with age, or by adding inorganic salt to the food in addition to the camu camu juice to gain synergistic antioxidant effect. The camu camu juice-containing antioxidant for food, the camu camu juice-containing antioxidant for food further containing inorganic salt, and a method for preventing oxidation of food comprising adding the antioxidant to the food are each provided so as to solve the above problem. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a novel food antioxidant and a food antioxidant method using the antioxidant.

  Food oxidation is a factor that degrades quality, and is a major cause of color deterioration. Red meat, especially dark red meat found in fish with high mobility such as bonito and tuna, is called bloody meat, and the vividness of its color is an important factor that inspires consumers to purchase. Bloody meat contains a large amount of bright red oxymyoglobin, but oxymyoglobin is generally easy to oxidize, and the oxidized metmyoglobin has a brown color. is there. Fish meat that has deteriorated in color due to oxidation has an extremely low market value even though the taste has not deteriorated.Development of methods to prevent fading and maintain the market value of fish meat It has great benefits and its development is highly desired.

As a method of preventing fading of food,
1. A method for reducing iron in the heme dye using a reducing agent such as ascorbic acid or erythorbic acid,
2. A method of adding a color former such as sodium nitrite or potassium nitrate,
3. A method of stabilizing a heme dye using carbon monoxide (Patent Document 1),
4). A method of replacing carbon dioxide gas (Patent Document 2) or nitrogen gas gas (Patent Document 3) in a packaging container is proposed, and some of them are actually implemented. However, these methods have problems.

  The method using a reducing agent is short-lasting and it is difficult to maintain sufficient quality until it reaches the end consumer. Furthermore, with the improvement of health orientation, the addition of these synthetic compounds to foods tends to be avoided.

  A coloring agent such as sodium nitrite has a problem of harmfulness to the human body, and its use in food is restricted.

  The method of stabilizing heme pigments using carbon monoxide is currently prohibited from being used for fish meat based on the Food Sanitation Law.

The antioxidation method by gas replacement requires the use of a sealed container, and there is a problem that the shape of the packaging container is limited and the cost is high.
JP-A-5-308923 Japanese Patent Laid-Open No. 10-45177 JP 2000-287612 A

  The object of the present invention is to prevent the deterioration of food quality including appearance and taste, and to prevent food oxidation, which is superior in safety, effectiveness and simplicity compared to the conventionally used methods. Is to provide.

  As a result of intensive efforts to solve the above-mentioned problems, the present inventor has obtained the knowledge that the oxidation of food can be prevented by adding cam cam juice to the food. Based on this finding, as a result of searching for a more effective food antioxidant method, a surprising finding was obtained that the antioxidant effect is synergistically enhanced by adding an inorganic salt to CAMCOM fruit juice. Therefore, the above problem is solved by the following means.

(1) Antioxidants for foods that contain cam cam juice.
(2) The antioxidant for food according to (1), further comprising an inorganic salt.
(3) The antioxidant for food according to (2), wherein the inorganic salt is a natural salt.
(4) The food antioxidant according to (2), wherein the inorganic salt is an inorganic salt selected from the group consisting of sodium chloride, potassium chloride, magnesium chloride, iron chloride, and ammonium chloride, or a mixture thereof.
(5) A method for preventing oxidation of foods, wherein the antioxidant according to any one of (1) to (4) is added to foods.
(6) The method according to (5), wherein the amount of cam cam juice added is 0.3 to 60% by mass relative to the food.
(7) The method according to (6), wherein the amount of cam cam juice added is 0.6 to 30% by mass relative to the food.
(8) The method according to any one of (5) to (7), wherein the addition amount of the inorganic salt is 0.01 to 5% by mass.
(9) The method according to (8), wherein the addition amount of the inorganic salt is 0.01 to 1% by mass.

"Antioxidant for foods containing Kamcam juice"
“Camcam fruit juice” refers to a juice obtained from the fruit of the plant camu-camu (Myrciaria dubia), which belongs to the Myrtaceae family. Unless otherwise specified in this specification, “cam cam juice” is a concentrate of concentrated juice and concentrated reduced juice obtained by non-heated concentration methods such as raw juice, heat concentration method, centrifugal separation method, vacuum concentration method, reverse osmosis membrane separation method, etc. Either may be sufficient. In addition, fruit juice that has been pulverized by freeze drying, spray drying, or the like is also included in “camcam fruit juice”. Unless otherwise specified, the mass of the cam cam juice described in the present specification is an amount corresponding to the mass of the original juice.

  The composition may be liquid or solid. Moreover, what added the saccharides, stabilizer, support | carrier, etc. which were permitted to add to a foodstuff may be used. Examples of the saccharide include, but are not limited to, sugar alcohols such as maltitol, xylitol, erythritol, sorbitol, and reduced starch syrup, glucose, fructose, maltose, trehalose, isomerized sugar, starch syrup, various oligosaccharides, and mixtures thereof. It is not something.

Antioxidant for food containing cam cam juice containing further inorganic salt An antioxidant having an enhanced antioxidant effect can be obtained by further adding an inorganic salt to the antioxidant for food containing cam cam juice.

  “Inorganic salt” refers to a salt composed of an element other than carbon, which is allowed to be added to food. Sodium chloride, potassium chloride, magnesium chloride, iron chloride, ammonium chloride, and calcium chloride may be exemplified as inorganic salts, but are not limited thereto.

  “Natural salt” refers to a mixed salt obtained from natural seawater.

Method for preventing food oxidation by adding food antioxidant containing cam cam juice to food By adding the above food antioxidant containing cam cam juice to food, food oxidation can be prevented. “Food” is generally taken as food, and includes not only processed products that have been subjected to treatment such as heating, but also food materials.

  Examples of the food suitable for oxidation prevention according to the present invention include fish and shellfish such as skipjack, salmon, red fish, octopus and shrimp, open saury and horse mackerel, negitro, and tuna cut off. It is not a thing.

  Examples of the method of adding the antioxidant include a method of adding to the food processing material, a method of applying and spraying on the surface of the food, and a method of impregnating the food.

  The antioxidant for food of the present invention is more effective than conventionally used antioxidants, and since the active ingredient is derived from natural fruit juice, the health benefits associated with the use of synthetic compounds Undesirable effects can be avoided.

  The food antioxidant method of the present invention makes it possible to prevent deterioration in quality caused by oxidation of food, for example, deterioration of color tone and taste for a long period of time.

  When applied to atypical foods such as Negitro, it is preferable to add the food antioxidant of the present invention to the food. In this case, it is suitable to add 0.3 to 60% by mass, preferably 0.06 to 30% by mass of cam cam juice and mix. Furthermore, when adding an inorganic salt, 0.01-5 mass%, Preferably 0.01-1 mass% is added and mixed.

  When the antioxidant of the present invention is applied to a food having a regularity such as tuna cut-off, it is suitable to use the antioxidant for food of the present invention by spraying. In order to spray uniformly on the surface of the food, it is preferable to spray a solution of 1% or more per mass of the food.

  Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. However, the embodiment of the present invention is not limited to this.

I. Antioxidation test in Negitro
As the material fish meat, commercially available frozen red bee tuna was used. The 6-fold concentrated fruit juice containing 10% vitamin C was used as the come came fruit juice. As the acerola juice, 9-fold concentrated juice containing 9% vitamin C was used. A natural edible salt was used. The composition of the natural salt was sodium chloride 60%, potassium chloride 26%, magnesium sulfate 10%, magnesium chloride 1%. An edible vegetable oil derived from corn oil was used as the oil.

Method 1. Sample Preparation Frozen red beef tuna was half-thawed and coarsely minced and minced mince were prepared using a chopper. Fats and oils were added to the finely ground mince and mixed for 30 seconds. A specified amount of Kamcam juice, acerola juice, vitamin C sodium salt, or inorganic salt was added to the mince after mixing, and further mixed for 30 seconds. A quarter amount of coarsely minced mince was added to the resulting mince and mixed for 30 seconds.

2. Sensory evaluation After 25 g of the sample prepared as described above was packed in a petri dish and allowed to stand at 10 ° C. for a certain period of time, the color tone was used as an index to evaluate the appearance of each sample by comparison with the control. Moreover, the sensory evaluation of the taste was performed for the sample immediately after preparation using the raw odor as an index. The evaluation was performed in seven stages as follows, and when there were a plurality of panelists, the respective points were evaluated in a comprehensive manner.
Appearance evaluation

味の評価

Evaluation of taste

The results 72 hours after the result processing are shown in Table 3 and FIG. Each sample was evaluated based on Comparative Example 3. The numerical values in the table relatively indicate the mass of the added component with the mass of tuna as 100. In addition, the mass of a cam cam juice and an acerola juice is the mass of a 6 times and 9 times concentrated fruit juice, respectively.

  Compared to the sample added with sodium vitamin C (Comparative Example 2), the sample (Example 1) added with the same amount of vitamin C containing camouflage juice had less fading and less odor. In addition, changes in appearance and taste were remarkably suppressed in the sample (Example 2) added with camouflage juice and natural salt compared to the sample added with vitamin C and natural salt (Comparative Example 3).

  From these results, it was confirmed that Kamcam juice has a superior antioxidant action compared to a considerable amount of vitamin C, and that this action is synergistically enhanced by adding natural salt.

  On the other hand, in the sample (Comparative Example 6) to which acerola juice, which is known to contain abundant vitamin C as well as Kamukamu juice, and a natural salt were added, such a fading suppression effect was not confirmed.

  Table 4 shows the results of a more detailed study of the synergistic effect of Kamukam juice and inorganic salts.

  Compared to the control sample, fading was suppressed in the sample added with sodium salt of vitamin C (Comparative Example 1), but no synergistic effect was found by adding inorganic salt to vitamin C (Comparative Example 2). 5).

  The sample in which natural salt was added to the camcorder juice showed a superior fading-inhibiting effect compared to the sample in which natural salt was added to vitamin C (Example 1). This effect was confirmed in common for all the samples in which potassium chloride, sodium chloride or magnesium chloride was added to the cam cam juice (Examples 2 to 4).

  From the above results, it was confirmed that the antioxidant effect of food by Kamukamu juice is synergistically enhanced by not only natural salts but also widely general inorganic salts.

  Camcom fruit is known to be one of the highest vitamin C (L-ascorbic acid) content of any fruit (Justi KC et al., Arch Latinoam Nutr. 2000; 50 (4): 405-408).

  However, without being bound by these hypotheses, the results of this experiment show that the food antioxidant effect of Kamukamu juice is exhibited through substances other than ascorbic acid contained in the juice, or It strongly suggests that the new substance functions synergistically with ascorbic acid in fruit trees.

II. Antioxidation test for tuna cutting
Method Cut a half-thawed tuna slice into 5 mm thick, dilute a composition consisting of Kamcam juice and natural salt, or vitamin C and natural salt with water, and spray in three portions on the surface of the tuna cut did. The composition was diluted so that the amount to be sprayed was 1 ml per 100 g of tuna. Changes in appearance (color tone) after 24 hours and 48 hours at 10 ° C. were observed over time. Other experimental conditions are the same as in the Negitro test.

Results The composition consisting of Kamcam juice and natural salt significantly prevented fading in a concentration-dependent manner compared to the control (Table 5 Examples 1 and 2). In contrast, the composition containing vitamin C and natural salt also suppressed discoloration, but despite containing more vitamin C than contained in the composition consisting of camouflage juice and natural salt, The anti-fading effect was weak compared to a composition consisting of Kamkham juice and natural salt.

  The above results show that the antioxidant for food containing the cam cam juice and the inorganic salt of the present invention exerts its effect not only by being mixed with food but also by applying it to the surface.

Camellia juice, acerola juice, natural salt, potassium chloride, and vitamin C are mixed with Negitro alone or in combination, and the color change after 72 hours is compared by photographic images. The change in color tone in 48 hours after spraying a composition made of Kamukamu juice or vitamin C and natural salt on a tuna slice is compared by a photographic image.

Claims (7)

  Antioxidant for foods containing Kamukamu juice.   Furthermore, the antioxidant for foodstuffs of Claim 1 containing an inorganic salt.   The antioxidant for food according to claim 2, wherein the inorganic salt is a natural salt.   The antioxidant for food according to claim 2, wherein the inorganic salt is an inorganic salt selected from the group consisting of sodium chloride, potassium chloride, magnesium chloride, iron chloride, ammonium chloride and calcium chloride or a mixture thereof.   The food antioxidant method which adds antioxidant for foods as described in any one of Claims 1 thru | or 4 to food.   The method for preventing oxidation of food according to claim 5, wherein the amount of addition of camcam juice is in the range of 0.3 to 60 mass% with respect to the food.   The method for preventing oxidation of food according to claim 5 or 6, wherein the addition amount of the inorganic salt is 0.01 to 5% by mass.

Images